No Boil Lentil Pasta and Fresh Tomato Bake
  1. Preheat oven to 450 degrees F
  2. Grease (I prefer Ghee) an 8×8” glass baking dish and set aside
  3. In a food processor, blend together the Crushed Tomatoes and Garlic
  4. Pour this mixture into a medium bowl and add uncooked Pasta
  5. To this add ¼ cup Extra Virgin Olive Oil, ¾ cup Mozarella, Oregano, chopped Basil, Salt and Pepper
  6. Toss until all ingredients are coated
  7. Line the bottom and sides of the greased baking dish with the fresh Tomato slices
  8. Then pour the Pasta/Tomato/Cheese mixture in the baking dish on top of the fresh Tomatoes
  9. Layer the rest of the fresh Tomatoes and remaining ¼ cup of the Mozarella on top, to completely cover the Pasta mixture.
  10. Drizzle the top with a little extra Olive Oil
  11. Bake uncovered until the Tomatoes are crispy and the Pasta is cooked (about 1 hour)
  12. Remove from oven and let cool about 5 minutes before serving
  13. Put springs of fresh Basil on top for garnish
Recipe Notes

* I recommend this vegan non-dairy cheese because it’s gluten, soy and canola oil free and actually melts and tastes good!